Thanksgiving Stuffed Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 acorn squashes, halved and seeded
  • olive oil
  • salt and pepper
  • 1lb ground wild boar or pastured pork
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tbs fresh thyme, chopped*
  • 1 tbs fresh rosemary, chopped*
  • 1 tbs fresh sage, chopped*
  • 2 tbs lard, tallow, duck fat or fat of choice
  • 1 medium yellow onion, chopped
  • 1 cup mushrooms, sliced
  • 1 large Granny Smith apple, seeded and chopped (skin intact)
  • 1 cup celery, chopped
  • 1 8-oz can sliced water chestnuts, drained and chopped
  • 2 tbs flat leaf parsley, chopped
  • juice of 1 half lemon
Instructions
  1. Preheat oven 400° F.
  2. Place a wire rack into a baking sheet. Add water or bone broth to the pan (this will help it cook via steam).
  3. Put olive oil on each half, and season with salt & pepper.
  4. Place squash halves cut side down on the wire rack/pan and bake for 30 minutes.
  5. In a separate bowl, combine wild boar/pork and spices (garlic powder, onion powder, salt, pepper, thyme, rosemary and sage), mix well and set aside.
  6. While the squash is baking, heat lard (or fat of choice) large cast iron skillet over medium heat.
  7. Add onion, mushrooms, apple, celery, water chestnuts and parsley.
  8. Stir occasionally and add more fat to the pan as needed.
  9. Cook about 10 minutes or until cooked through.
  10. After 10 minutes, add the pork mixture to the skillet.
  11. Cook for another 10 minutes, breaking up the pork and cooking until pork is no longer pink.
  12. When the squash is done, remove from oven and flip over to expose the cut side. Be sure to keep the oven heated to 400 F°.
  13. Allow squash to cool slightly.
  14. Once sausage mixture is cooked together and squash slightly cooled, spoon the mixture into the squash, filling the middle with a nice mound of stuffing. You might have extra filling leftover - that’s ok!
  15. Return to the oven and cook for 10-15 minutes or until slightly browned.
  16. Remove from oven and let cool for 5 minutes.
  17. Finish with a squeeze of lemon and serve!
Notes
*if using dried herbs instead of fresh, use 1 tsp of each

**Make sure you save the squash seeds so you can make roast them in duck fat and herbs for an awesome snack
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/sausage-stuffing-stuffed-squash/